Shrimp and Andouille Stew (Printable Version)
Deeply flavorful gumbo featuring andouille sausage, shrimp, okra, and a rich, dark roux. A warming one-pot dinner for colder nights.
# Ingredients:
→ Base
01 -
1/2 cup of flour
02 -
12 ounces of andouille sausage, cut into thin slices
03 -
1/2 cup of vegetable or peanut oil
04 -
1 teaspoon of olive oil
→ Vegetables
05 -
1 medium celery stalk, diced
06 -
1 medium onion, chopped up
07 -
3 garlic cloves, minced
08 -
1 medium bell pepper, diced
09 -
1/2 pound of fresh okra, sliced into pieces
→ Seasonings & Liquids
10 -
Salt and pepper, adjust to taste
11 -
4 tablespoons of chopped parsley, keep extra for topping
12 -
2 tablespoons of Cajun seasoning, adjust to your preference
13 -
6 cups of seafood stock, or use chicken or vegetable stock as a substitute
14 -
1 tablespoon of filé powder, optional
→ Protein & Serving
15 -
1 pound of shrimp, deveined and peeled
16 -
Steamed white rice (optional)
17 -
Hot sauce as a topping option
# Steps:
01 -
Heat olive oil and cook sausage slices until they get a nice color. Move them to a plate.
02 -
Combine oil and flour, then stir steadily for 20 to 30 minutes until the mixture turns a light chocolate shade.
03 -
Toss the veggies into the roux and let them cook, covered, for 5 minutes. Then, add the sausage and seasonings.
04 -
Pour in the stock and bring it to a boil. Lower the heat and let it cook gently for 1 hour to thicken.
05 -
Mix in the okra and parsley, then cook for 15 more minutes. Add the shrimp and let them cook for around 6 or 7 minutes. Stir in filé powder if using.
# Notes:
01 -
Roux color can be adjusted to what you prefer.
02 -
Using filé powder is entirely optional as a thickener.
03 -
For a thicker dish, let it simmer longer than recommended.